Tender, creamy potatoes with a gooey, cheese topping and crunchy bacon. What’s not to love!
- Large bowl
- 8″x 8″ baking dish
- Aluminum foil
- 2 lbs Little Potatoes
- 1 packet taco seasoning
- 1/2 cup prepared Ranch dressing
- 2 cups cheddar cheese, shredded
- 1/2 lb bacon, cooked and crumbled
- 3 green onions, sliced
Preheat oven to 350 °F. In a large bowl, combine ranch dressing, taco seasoning, and half the shredded cheddar cheese. Set aside.
Cut little potatoes in half.
Add potatoes to bowl with ranch/taco seasoning and stir well until all the potatoes are coated.
Spread potatoes into a two-quart (8″x 8″ baking dish).
Cover with aluminum foil and bake for 45 minutes.
Remove foil and stir potatoes well. Return to the oven (uncovered) for another 15 minutes. Remove potatoes and sprinkle with the rest of the shredded cheddar cheese and bacon. The heat from the potatoes should melt the cheese, or you can stick it under the broiler for a few seconds to melt quickly!
Garnish with sliced green onions and then dig in!